Berry Muffins
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I developed this muffin recipe for a project I'm currently working on but I was so thrilled with the result that I decided I had to share it with everyone. It is simple and the result is delicious, soft muffins that the whole family can enjoy...I know this because my whole family demolished the first batch!

I recently discovered Hawthrone Hill sugar free jams and they are amazing. You really wouldn't know that they are sugar free and they have a great range of flavours. I really like the blueberry jam while my kids are currently obsessed with the blackberry jam.

I have not tested a nut free version of this recipe. A general rule of thumb when replacing flours with coconut flour is to only use one third of what the recipe asks for. You would also need to replace the nut milk with coconut milk.

I always use large eggs when I cook. If you are using smaller, you may need an extra one.

I am not a hard core baker. Easy recipes are exactly what I need when I bake and this could not be easier. Simply mix the dry ingredients, combine the wet ingredients and then mix them into the dry. That's it.

Once cool these muffins may develop a slight crust on the outside however the inside will remain lovely and soft. This recipe will give you 6 delicious muffins.

AuthorJenni FrenchYields6 ServingsPrep Time10 minsCook Time25 mins
Rating
 ½ cup almond meal
 ¼ cup coconut flour
 1 tsp baking powder
 3 large eggs
 3 tbsp coconut oil
 2 tbsp nut milk
 1 tsp vanilla extract
Thermomix Method
1

Preheat the oven to 180° and grease a muffin tray.

2

Place all wet ingredients, except the jam, in the Thermomix bowl and mix for 30sec/sp3.

3

Place all dry ingredients in the bowl and mix for 15sec/sp3/rev. Scrape down the sides and repeat.

4

Place a heaped tablespoon of batter in 6 of the muffin holes.

5

Then divide the jam evenly between the 6 muffin holes and spoon on top of the batter.

6

Evenly spread the remaining batter between the 6 muffin holes and make sure it covers the jam. Smooth out if you need to.

7

Place the tray in the oven and bake for 25 minutes, or until the centre is cooked.

8

Remove from the oven and allow to cool for 5 minutes before taking out of the tray.

Conventional Method
9

Preheat the oven to 180° and grease a muffin tray

10

Place all wet ingredients, except the jam, in a bowl and lightly whisk until combined.

11

Place all dry ingredients in the bowl and stir well until all combined.

12

Place a heaped tablespoon of batter in 6 of the muffin holes.

13

Then divide the jam evenly between the 6 muffin holes and spoon on top of the batter.

14

Evenly spread the remaining batter between the 6 muffin holes and make sure it covers the jam. Smooth out if you need to.

15

Place the tray in the oven and bake for 25 minutes, or until the centre is cooked.

16

Remove from the oven and allow to cool for 5 minutes before taking out of the tray.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 198
% Daily Value *
Total Fat 14.7g23%
Saturated Fat 7.4g37%
Sodium 129.8mg6%
Net Carbohydrate 3.1g2%
Sugars 0.8g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.